Description
Paleo Garlic and Rosemary Bread is grain-free, yeast-free dairy-free. It’s has a hearty taste. The texture is moist on the inside with a light crust on the outside.
Ingredients
Scale
- 1 cup (240 grams) roasted almond butter (100% almonds), room temperature
- 4 free-range large organic eggs, room temperature
- 1 tablespoon honey
- ½ teaspoon Celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon granulated garlic
- 2 teaspoons dried rosemary, crumbled
Instructions
- Preheat the oven to 325°.
- Spread a very thin coating of coconut oil on the sides of 8.5 x 4.5 loaf pan with a little coconut oil, then line the base and sides with parchment paper.
- In a large bowl, beat the almond butter with a hand mixer until creamy.
- Mix in eggs and honey. Beat until evenly combined.
- In a small bowl, mix together the salt, baking soda, granulated garlic and rosemary.
- Pour the dry ingredients into the almond butter. Mix well with the hand mixer until all ingredients are combined. Keep mixing till the batter is really thick; that makes a world of difference in the results.
- Pour the batter into the prepared loaf pan.
- Bake in the oven for 25 minutes or until a skewer inserted in the center comes out clean.
- Remove the bread from the oven and cool in the pan for 10 minutes, then remove from the pan.
- Cool for 20-30 minutes.
- Slice and serve with avocado or toast and serve with grass fed butter.
- Wrap the loaf up tightly and store in the fridge for up to 1 week.
- You can also slice the loaf, wrap it up tightly and freeze for 1 month. Take out slices and toast as needed.
Notes
Cut the loaf into 12 slices.
For a sweet bread add 2 tablespoons honey and leave out the garlic and rosemary.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Bread
- Cuisine: Paleo, Gluten Free, Dairy Free, Healthy